If you are looking for a delicious and healthy vegan pasta recipe, look no further than this vegan avocado pesto fettuccine. This creamy and flavorful dish is not only packed with nutrients but also incredibly easy to make.
By using ripe avocados instead of cheese, you can create a rich and creamy sauce that is both dairy-free and vegan-friendly. With just a few simple ingredients, you can whip up this satisfying meal in no time. Let’s dive into the recipe and discover the magic of avocado pesto fettuccine!.
Ingredients:
For the avocado pesto:.
- 2 ripe avocados, pitted and peeled
- 1 cup fresh basil leaves
- 2 garlic cloves, minced
- 1/4 cup pine nuts
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
For the fettuccine:.
- 12 oz fettuccine pasta (gluten-free if desired)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- Red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
1. Start by cooking the fettuccine pasta according to the package instructions. Cook until al dente, then drain and set aside.
2. While the pasta is cooking, prepare the avocado pesto sauce. In a food processor or blender, combine the avocados, basil leaves, minced garlic, pine nuts, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
3. In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they start to soften.
4. Add the cooked fettuccine pasta to the skillet with the cherry tomatoes. Pour the avocado pesto sauce over the pasta and toss until well coated.
5. Cook the pasta and sauce together for an additional 2-3 minutes, or until heated through.
6. Remove the skillet from heat and garnish with chopped fresh basil and red pepper flakes if desired. Season with salt and pepper to taste.
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7. Serve the vegan avocado pesto fettuccine warm and enjoy!.
Tips and Variations:
1. To make this recipe gluten-free, simply use gluten-free fettuccine pasta.
2. Feel free to add more vegetables to the dish. Sautéed mushrooms, spinach, or roasted bell peppers would make great additions.
3. If you prefer a thinner sauce, you can add a splash of almond milk or vegetable broth to the avocado pesto.
4. If you have leftover avocado pesto, store it in an airtight container in the refrigerator for up to 2 days.
Benefits of Vegan Avocado Pesto Fettuccine:
1. Nutrient-rich: Avocados are packed with healthy fats, fiber, and various vitamins and minerals. They provide your body with essential nutrients while adding creaminess to the dish.
2. Dairy-free: Traditional pesto often contains cheese, making it off-limits for vegans or those with lactose intolerance. This vegan avocado pesto is completely dairy-free, allowing everyone to enjoy its deliciousness.
3. Heart-healthy fats: Avocados are a great source of monounsaturated fats, which have been shown to help reduce bad cholesterol levels and decrease the risk of heart disease.
4. Easy and quick: This recipe requires minimal cooking time and simple ingredients, making it perfect for a weeknight meal or a quick lunch option.
5. Versatile: You can customize this dish according to your preferences by adding different vegetables or even some plant-based protein like chickpeas or tofu.
